Homemade Sourdough Dinner Rolls
These Sourdough Dinner Rolls are soft, fluffy, buttery, and slightly sweet, with a delicious homemade flavor. Made with active sourdough starter and a little yeast for extra lift, they are perfect for family dinners or serving alongside your favorite soups and comfort foods.
Equipment
- Oven
Ingredients
- 200 g Water Warmed to 90°
- 125 g Whole Milk or Cream Warmed to 90°
- ⅓ teaspoon Yeast
- 12 g Sea Salt
- 125 g Sourdough Active Starter
- 44 g Sugar plus ½ teaspoon for topping
- 24 g Butter salted
- 525 g Unbleached Bread Flour
- 3 tablespoon Butter for coating dish and topping rolls
Instructions
- Gather and measure all your ingredients before you begin. Having everything ready makes the process easier and helps you keep track of each step.
- Warm the water and whole milk to approximately 90°F. You want it warm, not hot, so you don't damage the yeast.
- In a large mixing bowl, combine the water, milk, yeast, salt, active sourdough starter, sugar, and salted butter. Mix well until the starter is mostly dissolved and everything is evenly combined. 200 g Water 125 g Whole Milk or Cream ⅓ Tsp Yeast 12 g Sea Salt 125 g Sourdough Active Starter 44 g Sugar 24 g Butter
- Add in the unbleached bread flour and mix until a rough dough begins to form. Lightly wet your hands and work the dough together into a cohesive ball. Knead the dough in the bowl for 3-4 minutes, until it begins to feel smoother and more elastic. 525 g Unbleached Bread Flour
- Cover the bowl and let the dough rest at room temperature for 30 minutes. This rest gives the flour time to absorb the liquid and makes the dough easier to handle.
- Perform a series of stretch-and-folds to help strengthen the dough. With slightly damp hands, lift one side of the dough, stretch it gently, and fold it over the center. Turn the bowl and repeat until you have worked around the dough. Complete four sets of stretch-and-folds, spacing each set about 30 minutes apart.
- After the final stretch-and-fold, allow the dough to continue resting for approximately 2½ hours, or until it has increased in volume by about 75%. Rising time can vary depending on the temperature of your kitchen and the activity of your starter. Using a kitchen scale, divide the dough into 80-gram portions for evenly sized rolls. Working with one portion at a time, gently flatten the dough, fold the edges toward the center, and continue working around the dough until a smooth ball forms. Pinch the bottom seam closed to help the roll hold its shape.
- Grease a 9 x 11 baking dish with 1 ½ tablespoon softened butter, coating the bottom and sides. Arrange the shaped dough balls into three rows of four. Cover the dish with plastic wrap and let the rolls rise until they have doubled in size. The final rise takes me around 3 hours during the winter months, but remember your timing may vary depending on your kitchen temperature.
- Preheat your oven to 375°F. Once the rolls have finished their final rise, bake uncovered for 28-30 minutes, until golden brown on top.
- As soon as the rolls come out of the oven, brush the tops generously with melted butter. For a special finishing touch, lightly sprinkle a little sugar over the tops. 3 Tbsp Butter
Notes
- Warm your liquids ot 90°F. I use warm water and whole milk to help get the dough off to a good start!
- Keep your dough warm in cooler weather. When I am making sourdough rolls during the winter, I warm my mixing bowl with warm water before adding the ingredients. This helps prevent the bowl from cooling the liquids and dough too quickly.
- Don't overwork the dough. Knead for about 2 minutes in a stand mixer or 3-4 minutes by hand. The dough should become smooth and elastic. To test it, gently stretch a small piece between your fingers. If you can stretch it thin enough to see light through it without tearing!
- Don't skip the brush of melted butter - it gives the rolls a beautiful shine and adds another layer of buttery flavor.
Storage
- Room Temperature: Allow your Dinner Rolls to cool completely, then store them in an airtight container or resealable bag at room temperature for up to 3 days. Keep them away from direct sunlight and heat to help maintain their soft texture.
- Reheating: To bring back that fresh-from-the-oven taste, warm the rolls in a 300°F oven for about 5-10 minutes. You can also microwave an individual roll for 10-15 seconds.
- Freezing: These dinner rolls freeze well! Once completely cooled, place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Nutrition
Calories: 458kcalCarbohydrates: 75gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 18mgSodium: 832mgPotassium: 124mgFiber: 2gSugar: 8gVitamin A: 210IUVitamin C: 0.02mgCalcium: 42mgIron: 1mg
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